Barbeques Galore Turbo select G5STR, Owner'S Manual

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Rotisserie Cooking
Rotisserie cooking produces foods that are moist,
flavorful and attractive. The Rotisserie system is most
commonly used for cooking meat or poultry and is
designed to cook food slowly. You can place a cooking
pan beneath the food to collect juices for basting and
gravy. To flavor the contents of the cooking pan you may
add herbs, onions, or other spices of your choice.
Rotisserie cooking is a slow cooking process and
the maximum temperature you can expect to reach
with the Lid closed is about 325 to 350
ƒ
F.
.
Balancing the Food
In Rotisserie cooking, balancing the food is of utmost
importance. The Rotisserie must turn evenly or the
stopping and starting action will cause the food to cook
unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when
secured, place the ends of the Rotisserie Skewer loosely
in the palms of your hands. If there is no tendency to roll,
give the Skewer a quarter turn. If it is still stable, give it a
final quarter turn. It should rest without turning in each of
these positions. It can then be attached to your grill.
Loading the Rotisserie
To load the Skewer begin with the Handle in place,
Guide to Rotisserie Cooking
and slide one of the Meat Holders (Prongs facing away
from the Handle) onto the Skewer. Push the Skewer
through the center of the food, and then slide the
second Meat Holder, (prongs toward the food) onto
the Skewer. It is very important to center and balance
the food to be cooked on the Skewer then push the
Meat Holders firmly together. Tighten the Wing Nuts
with pliers. It may also be necessary to wrap the food
with butcher string (never use plastic or nylon string)
to secure any loose portions. Once the food is secure
insert the Skewer into the motor. If needed, remove
the grill Cooking Grids. Place a basting pan below the
food to collect the juices and drippings as the food
cooks. It is normal for the Skewer to flex when larger
cuts of meats are being cooked. Start motor and cook
food with the Lid closed.
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You
will find a variety of wood chips or pellets available
for use in smoking grilled foods. Pre-soaking of
wood chips may be required so read and follow the
manufacturers instructions for preparation of smoking
chips prior to use.
Guide to Smoking
Note: it is our experience that many smoking chip and
pellet products do not actually produce a smoke but
instead infuses the food with flavor. Please read product
labels carefully and if in doubt, ask your retailer
for details.
Using A Smoker Box
There are many optional smoker boxes available for
purchase. Follow these guidelines and always refer to
the label of your smoking chips or pellets for specific
directions.
Raise your Grill Lid and light the grill. Lower the Grill
Lid allowing your grill to reach the desired cooking
temperature for the food you are grilling. Fill your smoker
box with your prepared smoking chips or pellets. Dried
herbs and spices may also be added to produce different
flavors. Wear an insulated cooking glove and place your
smoker box on a Cooking Grid or Flame Tamer directly
above a lit grill Burner. The heated smoking chips or
pellets will flavor your foods.
Tips for Smoking
You can reduce the strength of the smoke flavor by
only smoking for half or three quarters of the cooking
time. The heat required for smoking is normally low to
medium.
Foods naturally high in oils lend themselves well to
smoking, while drier foods benefit from a marinade.
You can also rub the food with herbs, spices or
flavored oils. Many foods can be smoked to produce
stunning results with very little effort. Here are a few
suggestions:
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Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
Mussels, brushed with lemon rind and chili oil.
Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
Chicken, boneless chicken pieces—especially sliced
breasts.
Fish, sliced fillets of firm fish, assorted seafood
such as prawns, scallops and calamari.
Pork, sliced fillets, diced or minced pork, sliced
leg steak and sliced chops.
Beef, sliced fillet, rib-eye, round, rump and sirloin.
Lamb, sliced fillet, round and loin.